Stuffed capsicum

The perfect way to add more veggies to any meal. Packed with complete proteins, lots of medicinal whole spices and beautiful veggies straight from the earth .

Ingredients (makes 10)

5 red capsicum

1 1/2 cups of quinoa

1 cup of kidney beans or one can of organic kidney beans

1/4 cup of cashews

1/2 cup of black olives (without pips)

1 medium brown onion

2 cloves of garlic

4 medium tomatos

1 tsp of cumin seeds

1 tsp of coriander seeds

1 tsp of fennel seeds

1 tsp of sweet paprika

2 tbsp of chives

1/2 tsp of cayenne pepper (optional)

Method

The night before soak kidney beans with a pinch of bi-carb and quinoa

Preheat oven to 180 degrees

Rinse beans, place in pot, cover with water. The beans must boil for ten minutes to destroy the toxin. After this, simmer until cooked (approximately 45 to 60 minutes), they are done when they have creamy texture throughout.

Rinse soaked quinoa, place in pot, cover with water. Bring to the boil and then simmer for 50 minutes. (The same way you cook rice)

Cut capsicum in half long ways. Remove seeds. Place on lined try. Cook for 10-15 minutes or until soft.

Dice onion and tomatoes. In a fry pan, fry of onion and garlic until soft. Add tomato, cumin, coriander, fennel and paprika. Cook until tomatoes have softened.

On a dry fry pan toast cashews until slightly brown.

Chop the olives into quarters.

In a large bowl combine tomato mix, quinoa, kidney beans, cashews, olives and cayenne pepper (if you would like some heat).

scoop mixture into capsicums, serve with fresh chives. I love serving this dish with some coconut yogurt, guacamole and fresh lime.